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    You are in: Home / Australian / Puffed Cheese Omelet Recipe
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    Puffed Cheese Omelet

    Puffed Cheese Omelet. Photo by Bonnie G #2

    1/12 Photos of Puffed Cheese Omelet

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    Total Time:

    Prep Time:

    Cook Time:

    16 mins

    8 mins

    8 mins

    bluemoon downunder's Note:

    Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the mascarpone, chives and garlic, rosemary and sage (if including) and set aside.
    2. 2
      Place the egg yolks, cream, salt and pepper in a bowl and whisk until they are combined.
    3. 3
      In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold through the egg yolk mixture.
    4. 4
      Heat the butter in a 20cm/8 inch non-stick pan over a medium heat; pour the egg mixture into the pan and cook for 5 minutes; sprinkle with the parmesan and cheddar; spread the mascarpone mixture onto one side of the omelet and carefully fold over to enclose the filling; cook for a further 1-2 minutes; sprinkle with parmesan and serve.

    Ratings & Reviews:

    • on July 05, 2009

      55

      Great Omelet, made this as a special breakfast for DH after he returned from a long trip and he loved it. I followed your advice and didn't add anything additional to it. When making it I always have a hard time turnng the omelette so I started it in a pan with metal handles till the bottom was firm and then placed in a 350 pre-heated oven for the top to become firm. Then when I removed it - was a snap to fold in half. Loved how fluffy and light it was with whisking the whites of the eggs. This was a great tasting, elegant looking and simple to prepare breakfast.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2013

      55

      The most delicious omelet I have ever eaten. I was wondering how to use the mascarpone cheese I had leftover from another recipe and this was perfect. I omitted the rosemary as a personal preference.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2009

      55

      Simply delicious!! A really light and fluffy omelet,obtained with the utmost ease....full of flavour from the chives,and the mixture of cheeses (I went with the sour cream option rather than the mascarpone). An indulgent start to the day that doesn't require much effort...thumbs up from me!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Puffed Cheese Omelet

    Serving Size: 1 (83 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 191.6
     
    Calories from Fat 153
    80%
    Total Fat 17.0 g
    26%
    Saturated Fat 9.2 g
    46%
    Cholesterol 223.8 mg
    74%
    Sodium 186.9 mg
    7%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.2 g
    1%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    mascarpone

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